Food safety coaching (Part 5)_ Cross contamination staff illness

### **Food Safety Coaching (Part 5) – Cross-Contamination & Staff Illness**

Cross-contamination and staff illness are major risks in food safety. Understanding and addressing these risks is essential to prevent foodborne illnesses and maintain a safe environment for food preparation and service.

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### **What is Cross-Contamination?**
Cross-contamination occurs when harmful bacteria, allergens, or other contaminants are transferred from one surface, food, or person to another. This can happen in various ways:
- **Direct Contact:** When raw foods touch cooked or ready-to-eat foods.
- **Indirect Contact:** Via hands, equipment, utensils, or surfaces.

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### **Preventing Cross-Contamination**

#### **1. Separate Raw and Ready-to-Eat Foods**
- Use **separate cutting boards, knives, and utensils** for raw meat, poultry, and seafood versus ready-to-eat foods.
- Store raw foods **below** ready-to-eat foods in the refrigerator to prevent juices from dripping.

#### **2. Clean and Sanitize Surfaces Regularly**
- Wash all surfaces and equipment with hot, soapy water after preparing raw foods.
- Use sanitizers approved for food preparation areas to kill bacteria.

#### **3. Practice Good Personal Hygiene**
- Wash hands with soap and warm water:
- Before handling food.
- After handling raw meat, using the restroom, touching your face, or handling waste.
- Wear clean uniforms and cover hair with a net or hat.

#### **4. Avoid Using the Same Equipment**
- Use color-coded equipment to distinguish between raw and ready-to-eat food preparation.
- Do not reuse marinades from raw meat or seafood unless they are thoroughly boiled.

#### **5. Monitor Allergen Handling**
- Prevent cross-contact between allergens and allergen-free foods by using separate tools and cleaning thoroughly.

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### **Staff Illness and Food Safety**

Ill staff members pose a serious risk to food safety. Employees who are sick may spread bacteria, viruses, or other pathogens to food, surfaces, or other staff members.

#### **1. Identify Symptoms of Concern**
Staff should not handle food if they exhibit any of the following:
- Vomiting or diarrhea.
- Persistent coughing or sneezing.
- Fever or sore throat with fever.
- Open wounds or sores on hands that are not covered properly.

#### **2. Reporting Illness**
- Employees must report symptoms or diagnoses of illnesses such as Norovirus, Salmonella, Hepatitis A, Shigella, or E. coli.

#### **3. Implement Exclusion and Return Policies**
- Sick staff should be excluded from food handling areas until they are symptom-free for at least **48 hours**.
- Require medical clearance for illnesses that can cause severe outbreaks.

#### **4. Promote Good Hygiene Practices**
- Provide adequate handwashing facilities with soap, warm water, and disposable towels.
- Ensure staff wash hands after coughing, sneezing, or using tissues.

#### **5. Use Protective Measures**
- Encourage the use of disposable gloves for food preparation, but ensure gloves are changed frequently and not reused.
- Provide waterproof bandages and gloves to cover wounds or cuts on hands.

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### **Common Cross-Contamination Mistakes to Avoid**
1. **Reusing Cutting Boards and Utensils:**
- Always clean and sanitize after use with raw foods.

2. **Improper Handwashing:**
- Handwashing is one of the most effective ways to prevent contamination but is often skipped or done incorrectly.

3. **Storing Food Incorrectly:**
- Never store raw meat above ready-to-eat foods.

4. **Ignoring Allergen Risks:**
- Even trace amounts of allergens can cause severe reactions.

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### **Key Tips for Safe Food Handling**
- Train all staff on proper hygiene and cross-contamination prevention practices.
- Create clear protocols for reporting and managing staff illness.
- Perform regular inspections of food preparation areas to ensure compliance with safety standards.
- Document cleaning schedules and staff health checks for accountability.

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### **Key Reminder**
Cross-contamination and staff illness are preventable risks. By separating raw and ready-to-eat foods, maintaining strict hygiene, and managing sick staff effectively, you can ensure a safe food environment for customers.

Would you like additional details on specific cross-contamination scenarios or staff illness policies?